It’s that time of year again and winter is back with a vengeance. As Jack Frost is blowing icy temperatures across the country everyone is looking for some kind of escape from the bitter cold. Here at Holmes Smokehouse we like to beat the heat with a hot bowl of sausage soup and now you can too with the recipe below. So curl up on the couch with a good movie, your favorite blanket, and fill your belly full of piping hot savory soup. Yum! Comfort food at it’s best!
SMOKED SAUSAGE SOUP
14 oz. Package of Holmes Smokehouse Sausage
2 Stalks Celery
1 Onion (cut into bite size pieces)
2 Carrots – diced
4 Potatoes – diced
1 Can Green Beans
1 Can Peas
1 Can Whole Kernel Corn
6 Cups Water
2 Tsp. Greek Seasoning
2 Tbs. Minced Garlic
1 Tsp. Black Pepper
2 Tablespoons Sherry
1/4 Cup Olive Oil
2 Teaspoons Cajun Seasoning
1 Teaspoon Italian Seasoning
Instructions: Sauté sausage, onions, celery, garlic (add in near the end of sauté to ensure that you don’t burn), and carrots together on high heat until onions are translucent. Add remaining ingredients and simmer on medium heat until vegetables are done. Serve and enjoy!
This is a must try recipe and sure to please those hungry cowboys and cowgirls at your dinner table. Pot pie never tasted so good!
Prep: 15 min., Cook: 15 min., Bake: 20 min., Stand: 10 min.
Yield: Makes 8 to 10 servings
1 (14 ounce) Holmes Smokehouse smoked sausage, cut into 1/4-inch-thick slices
1 medium-size green bell pepper, chopped
1 small onion, chopped
1/4 cup instant roux mix
1 (10-ounce) can diced tomatoes and green chilies
1 (32-ounce) container chicken broth
1 (16-ounce) package frozen okra
1 cup quick-cooking rice, uncooked
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
3 tablespoons melted butter
2 garlic cloves, minced
1 (12-ounce) French baguette, cut into 1/2-inch-thick slices
Garnish: finely chopped fresh parsley
1. Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.
2. Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
3. Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.
The only change you might want to make is to add the bread after the first 10 minutes of cooking are completed then remove the foil and add the bread. The bread can get a bit soggy otherwise.
Featured below is a Sausage – Cranberry Stuffing recipe adapted from allrecipes that uses our Holmes Smokehouse pecan smoked sausage. Yum!
5 cups cubed French bread
1 (14 oz) package of Holmes Smokehouse sausage
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
8 ounces fresh mushrooms; sliced
1 Granny Smith apple, cored and chopped
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 ¾ cups chicken broth
4 tablespoons unsalted butter, melted
1. Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 7-10 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. To the pan, add olive oil, onion, celery, mushrooms, apple, sage, rosemary, and thyme; cook, stirring frequently for 10 minutes to blend flavors and soften the vegetables.
3. Add diced sausage to pan and stir to combine. Pour sausage mixture over bread in bowl. Mix in dried cranberries and parsley. Drizzle with chicken broth and melted butter, and mix lightly.
4. Spread into a buttered 9×13 inch pan and bake for 35-40 minutes.
Notes: To get a crunchy top layer bake uncovered. To ensure that the rest of your stuffing is moist feel free to adjust the amount of chicken broth to suit your taste.